Gluten Free Mexican Conchas

These tasty Gluten Free Mexican Conchas were made with real ingredients that you and your family will enjoy!

Made with real ingredients!

Beginning with a little bit of history before we embark on these tasty Gluten Free Mexican Conchas. The word “concha” translates into ‘Seashell” in English. However for us a Concha is a traditional Mexican treat. This sweet bread dates back to the 18th Century when French, Spanish and Italian bakers established themselves in Mexico. As time has past this treat has become an an integral part of Mexican culture and is often shared during family meals and special holidays. Growing up as Mexican Americans we’ve enjoyed this treat countless times. They are a nostalgic part of our childhood. Now as adults with gluten sensitivities we have had to learn how to enjoy our favorite treats as well as take care of our health. Thus these delicious Gluten Free Mexican Conchas with real ingriendents came to be.

As we know Concha’s come in mainly three traditional flavors- Vanilla, Chocolate & Pink (Vanilla with red food coloring). In this recipe we created took the essentials of a traditional Concha. We used all organic ingredients including cacao powder for chocolate and freeze dried strawberries for the “pink’ flavor and last but not least our favorite matcha green tea powder. We were so excited to use real ingredients to create delicious flavors that you can actually taste.

These Conchas used gluten free flour but please feel free to experiment and use real flour as well. Also we encourage you to experiment with different flavors, as it was so fun creating these flavors. We can’t wait for you to make these Gluten Free Mexican Conchas for family and friends to enjoy with coffee or tea!

Kneading the gluten free dough

To learn how to make these delicious Gluten Free Mexican Conchas below!

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Gluten Free Mexican Conchas

Print Recipe

These delicious moist Gluten Free Mexican Conchas are made with all natural and exotic ingredients that you can enjoy with family and friends.

• CourseBreakfast, Dessert
• CuisineBreakfast, Dessert
• Keywordconcha, gluten free, homemade, moist, sweets

Servings	Prep Time
12 conchas	45 minutes

Cook Time

3 hours

Servings Prep Time 12 conchas 45 minutes

Cook Time 3 hours

Gluten Free Mexican Conchas Print Recipe These delicious moist Gluten Free Mexican Conchas are made with all natural and exotic ingredients that you can enjoy with family and friends. CourseBreakfast, Dessert CuisineBreakfast, Dessert Keywordconcha, gluten free, homemade, moist, sweets Servings Prep Time 12 conchas 45 minutes Cook Time 3 hours Servings Prep Time 12 conchas 45 minutes Cook Time 3 hours

Ingredients

Concha Bread Ingredients

• 4 cups Organic Gluten Free Baking Flourr
• 1/3 cup Organic Granulated Sugar
• 1/2 tsp salt
• 1/2 tbsp ground cinnamon
• 1 pkg Active Dry Yeast
• 3 medium Organic Pasture Raised Eggs At room temprature
• 1/2 Cup Organic Whole Milk or favorite dairy alternative milk
• 1/2 stick Grass- Fed Unsalted Butter Melted
• 1 1/2 tbsp Organic Vanilla Extract

Concha Cookie Top Ingredients

• 1/2 stick Grass- Fed Unsalted Butter Or vegetable shortening
• 2 tsp Organic Vanilla Extract
• 1 cup Organic Powdered Sugar
• 1 cup Organic Gluten Free Baking Flourr

Cookie Top Flavoring

• 1/2 cup Freeze dried Strawberries To make strawberry powder
• 1 tbsp Matcha Tea Powder
• 1 cup Organic Gluten Free Baking Flourr
• 1 tbsp Cacao Powder
• 1 stick Grass Fed Organic Butter

Servings: conchas

Instructions

Concha Bread Dough

1. In a small bowl heat the 1 cup of milk ( heat on the stovetop or 45 seconds in microwave) just make sure not to overheat. Once warmed add in 2 tsp of the granulated sugar with the 1 package of active dry yeast. Let rest for 10 minutes.
2. In a stand mixer add in dry ingredients and whisk together. (remaing sugar, salt, and flour)
3. Beat the 3 medium eggs and add them into the flour mixture. Then take your milk and yest mixture and pour it in. Lastly, add in the 1/2 stick of unslated melted butter. Whisk ingredients togther. This will leave you with a crumbly dough. You can knead by hand or use a dough hook to combine until you get tacky dough. Keep in mind that since this reciepe is GF is will be firmer than regular dough.
4. Let your dough rest and rise covered for about 2 hours.
5. Once the bread dough has risen and doubled in size, scoop it out onto an floured work surface and let it rest for about 5 minutes.
6. Divide the dough into 10 equally sized balls Shape each into a rough ball by folding the dough in a round creating a seam on one side. Gently press down to form the balls.
7. Place the dough balls on a greased baking sheet. Depending on how big you made your dough balls rough 5 to 6 balls should fit on you baking sheet evenly spaced.

Concha Cookie Top

1. In a large bowl, use a hand mixer to beat softened butter until smooth. Beat in vanilla and powdered sugar. Mixed until well combined. If you topping is too crumbly you can knead by hand until smooth.
2. Divide into 3 and set aside until you are ready to add the flavoring. See below for flavoring instructions.

Concha Cookie Top Flavors and Assembly

1. In a food processor add in the 1 cup of freeze dried strawberries and pulse until it becomes a power. It will be slightly sticky.
2. Melt stick of butter
3. Mix 1 tablespoon of strawberry powder with 1 teaspoon of melted butter. Wisk together until it forms a paste. Then mix 1 teaspoon into 1 round of the vanilla cookie topping. Knead until well incorporated. Repeat this step for as many desired strawberry toppings.
4. Mix 1 1/2 tablespoon of Matcha powder with 1 teaspoon of melted butter. Wisk together until it forms a paste. Then mix 1 teaspoon into 1 round of the vanilla cookie topping. Knead until well incorporated. Repeat this step for as many desired Matcha toppings.
5. Mix 1 tablespoon of cacao powder with 1 teaspoon of melted butter. Wisk together until it forms a paste. Then mix 1 teaspoon into 1 round of the vanilla cookie topping. Knead until well incorporated. Repeat this step for as many desired cacao toppings.
6. Once you've mixed and seperated your cookie top flavors you can begin to press your topping. We used a traditional tortilla press to make a circle cookie tops. However, if you dont have a press you can use the bottom of a small bowl, the bottom of a glass or a rolling pin to form the topping.
7. Once you've pressed the cookie top you can gently place them on top of you concha bread.
8. Use a knife or a pizza cutter to gentlely creat slits in the cookie tops. They should resemble a "Concha" aka seashell.
9. Once assebled you can leave to proof for 1 hour for the Concha to rise and double in size.
10. After they've risen place in the oven and bake at 350˚F for 20 minutes.